Serve these delicious, homemade savory sausage rolls as an appetizer or snack with ketchup or a Sriracha ketchup blend.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Makes About 28 Appetizers
- frozen puff pastry, about 1 pound, 1 large or 2 small sheets
- 1 to 1 1/4 pounds ground pork
- 2 tablespoons chopped parsley
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground sage
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon salt
- dash cayenne pepper
- dash allspice
- 1 large egg whisked with 1 tablespoon cream or milk
- sesame seeds, optional
Thaw the puff pastry sheets following package directions. Separate into 3 or 4 rectangular pieces. Each piece should be roughly 4 to 5 inches x 7 to 8 inches. Depending on the brand of puff pastry, the pieces might have to be rolled out to size on a lightly floured surface.
Combine the ground pork with the parsley, onion powder, garlic powder, thyme, sage, black pepper, salt, cayenne, and allspice. Mix until thoroughly blended.
Separate the pork mixture into 3 or 4 equal portions (depending on the puff pastry pieces) and roll to form a cylinder the length of each dough portion. Lay the sausage cylinder on the dough, dab a little water along the long edge, and roll to encase the sausage in the pastry. Place the roll, seam side down, on a large plate or pan lined with parchment paper. Repeat with the remaining pork sausage mixture and pastry.
Refrigerate for 1 hour or put the sheet in the freezer until firm..
Heat the oven to 400° F.Line a large rimmed baking sheet with parchment paper.
Mix the egg with the milk or cream.
Slice the rolls into 1-inch pieces. Brush each with a little of the egg mixture. If desired, sprinkle with sesame seeds.
Arrange the sausage rolls on the prepared baking sheet and bake for 25 to 30 minutes, or until nicely browned.
Serve with ketchup or a Sriracha and ketchup combination, about 3 tablespoons of Sriracha to 3/4 cup ketchup.
Makes about 28 sausage appetizers.
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